About Hardiesmill Beef
Hardiesmill Beef all comes from pedigree Aberdeen Angus cattle raised on grass and grass-silage in the Scottish Borders. The cattle are raised free-range on two adjoining farms, Sweethope and Hardiesmill. We don't use steroids or hormones to enhance growth (actually nobody in Britain can) and we do keep our cattle outside for as long as the ground will allow. Our beef is therefore naturally high and blanced in Omega 3 & 6. We have to happy cattle as stress makes the beef tough and causes that piece of gristle (the check) you often find in the sirloin, so we check them daily, handle them regularly, and keep their diet forage-based. We are proud to be Quality Meat Scotland approved and consequently only use "Scotch Beef" approved hauliers and suppliers (including the abattoir) who can assure the traceability of our beef, right down to cut. Our beef is all hung for 3-4 weeks before being seam cut by our in-house Master Butcher, Lee. The result: the huge honour of being invited to provide the beef for the Finals of the Bocuse d'Or World Cuisine Contest in Lyon in 2009 and the largest range of steaks in Scotland (Tell me more).
"Depth of Flavour, Longevity of Taste, Consistency of Quality"
It's impossible to control nature, but one can at least nudge it along the lines of consistency by studying it hard and reducing the number of variables. We spent three generations doing just that, and we're pretty comfortable with the to observation that three thing really affect the eating experience of beef: breeding, feeding and handling. Hence we only use one pedigree (breed) and no crosses (most Aberdeen Angus is crossed with another breed in order to meet European aesthetic measurables (gradings)). It's also why we stick to a diet of grass and don't use quantities of high-protein barley or corn (which increase the water content of the meat and changes the taste to front-of -tongue); and why great care is taken in the handling of the meat from conception through to delivery into your kitchen. We take provenance seriously, right down to the cut!